If you’re looking to warm your soul with a comforting dish, this classic French beef stew is just the ticket. It’s a rich and hearty recipe that boasts tender chunks of beef, earthy mushrooms, and a medley of aromatic herbs. The slow cooking process melds the flavors beautifully, resulting in a dish that feels like a cozy embrace on a chilly evening.
This beef stew is not just a meal; it’s an experience. Imagine sitting down to a bowl of tender beef, simmered to perfection in a luscious sauce that clings to each bite. With a hint of red wine and savory herbs, the depth of flavor will transport your taste buds straight to the heart of France. Serve it with crusty bread or over creamy mashed potatoes for a satisfying meal.
Whether you’re preparing a family dinner or simply indulging in a self-care night, this recipe is sure to impress. It’s the kind of dish that gets better with time, making it ideal for leftovers or meal prep for the week ahead.
A Hearty French Classic
This classic French beef stew showcases tender beef simmered with mushrooms, carrots, and aromatic herbs. The rich sauce, enhanced with red wine and beef broth, creates a deeply satisfying flavor profile that will linger in your memory long after the last bite.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 8 ounces mushrooms, sliced
- 2 medium onions, chopped
- 3 carrots, sliced
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Beef: Season the beef cubes with salt and pepper. Dust with flour and set aside.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic, cooking until softened. Add the mushrooms and carrots, and sauté for an additional 5 minutes.
- Brown the Beef: Add the beef to the pot and brown on all sides, about 5-7 minutes.
- Make the Stew: Stir in the tomato paste, thyme, and bay leaf. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the beef is tender.
- Serve: Discard the bay leaf. Ladle the stew into bowls and garnish with fresh parsley. Enjoy with crusty bread or over mashed potatoes.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Total Time: 2-3 hours 20 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 25g
